Simple Easy Chili with Sausage
This simple chili with smoked sausage is hearty, perfectly spicy and filled with comforting flavorful smoked andouille sausage. Plus its freezer friendly!
- 2 tbsp olive oil
- 12 oz package of al fresco Andouille Chicken Sausage thinly sliced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp tomato paste
- 3 cups chicken broth
- 3 14 oz cans Red Kidney Beans, drained and rinsed
Add 2 tbsp olive oil to a large pot or dutch oven. Heat over medium-high heat. Add sliced sausage and cook, turning often until golden brown and lightly crispy on each side of sausage slices.
Add onion and green pepper. Cook for 3 to 4 minutes or until onions are softened.
Add in 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Cook, stirring often for one minute or until fragrant.
MAKE IT NOW
Add tomato paste, chicken broth and kidney beans to pot. Bring to boil, stirring often then cover and reduce heat to simmer. Simmer for 10 minutes. Then remove lid and continue to simmer for an additional 20 minutes or until liquids have slightly reduced. Serve warm, topped with fresh parsley, cheddar cheese or cilantro.
MAKE IT A FREEZER MEAL
Allow sausage-onion-pepper mixture to cool completely. Add Add tomato paste, chicken broth and kidney beans and stir to combine. Transfer to a labeled gallon sized freezer safe bag. Seal bag, removing as much air as possible and freeze.
THAW & COOK
Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. Pour contents of chili mixture into a large pot or dutch oven. Bring to boil, stirring often then cover and reduce heat to simmer. Simmer for 10 minutes. Then remove lid and continue to simmer for an additional 20 minutes or until liquids have slightly reduced. Serve warm, topped with fresh parsley, cheddar cheese or cilantro.
When reheating if you find this chili needs a little more liquid add more chicken broth until desired consistency.
HOW TO FREEZE THIS CHILI FREEZER MEAL :
- Cool. Cool the cooked sausage and onion-peppers completely before freezing. Never adding hot food to the freezer is one of the big tips to avoiding freezer burn.
- Package: Use freezer safe containers if freezing individually, or a gallon sized freezer safe bag if freezing the whole meal. After the chicken sausage and onion mixture has cooled, add other ingredients and gently stir. Transfer to labeled gallon size freezer safe bag and seal, removing air. If using individual containers place plastic wrap inside container on top of food and press down, gently squeezing out any excess air, then cover container with lid or foil and label.
- Freeze. Freeze this Simple Chili with Smoked Sausage recipe for up to five months. *After 5 months, you can still eat but chances for freezer burn or taste/flavor changes increase.
- Thaw & Reheat. The easiest way to thaw is to place bag or containers into your refrigerator overnight. Reheat in microwave: Using a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed. Reheat on stove: Transfer thawed chili into a large pot or dutch oven on the stove over medium-high heat and cook until just starting to boil.
Serving: 1g | Calories: 285.86kcal | Carbohydrates: 14.26g | Protein: 15.73g | Fat: 20.26g | Saturated Fat: 3.68g | Cholesterol: 60.05mg | Sodium: 2262.62mg | Potassium: 462.18mg | Fiber: 3.16g | Sugar: 4.75g | Vitamin A: 2025.57IU | Vitamin C: 42.11mg | Calcium: 42.05mg | Iron: 2.72mg